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Old 04-25-2012, 02:18 AM   #121
tbright0223
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Jan 2012
Wadsworth, OH
Posts: 43

Ok, brewed this up on Friday and tried my first parti-gyle. Not sure if it was the best choice since I am fairly new to all-grain but I have a few questions. Do you guys up the grain bill at all for the parti or leave it the same. I left it the same and mashed with 9 gallons to get around 7 gal for the IIPA. I then added a few lbs of pale and a few biscuit and sparged to get me second beer. My first only ended up with an O.G. of 1.068 so it's not going to be as big as I hoped. Also after taking samples the past 2 days it appears my yeast have finished at 1.030 which is very high I think. I know I probably Should not have tried this being such a new brewer but just looking for some help. I made a starter the morning of the brew so maybe it was not big enough by the time I pitched it. Do I wait longer and see if the fg drops at all or do I do something now? Any help would be great!! I used 1056 for the IIPA and London ale for the second. I have read up on people racking on top of a fresh yeast cake to try and finish the beer. I suppose I could try racking on top of the London yeast if this is a good idea. PLEASE HELP LOL!!



 
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Old 04-25-2012, 06:25 AM   #122
brrman
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Oct 2006
Indianapolis, IN, Indiana
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I'm confused. Your partigyle ended at 1.030? or the IIPA did? Definitely not enough yeast if it is the IIPA. This is a big (read 'massive') beer and needs a ****load of yeast. A starter should at least be allowed to run itself overnight, I let them go about 2 days on the stirplate.

However, it's only been 4 days. Let it keep going and see what happens in a couple days. If you have another packet of yeast you could throw it in there. Doubt it would hurt anything. I would not rack it to another carboy during fermentation, but if there is no hydrometer movement in 2 days go ahead. If anything right now you could grab some of the London yeast and add it in there.

Quote:
I then added a few lbs of pale and a few biscuit and sparged to get me second beer.
Did you re-mash or something? Adding grain to the finished mash and simply sparging over it will get you nothing extra except for starches. Pale and biscuit need a full mash for at least 20 minutes at mash temps to convert and extract the sugars. You parti might be a little hazy because of the unconverted starches you introduced.


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Old 04-25-2012, 09:46 AM   #123
tbright0223
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Jan 2012
Wadsworth, OH
Posts: 43

Yes the IIPA ended at 1.030. And I did remash for a little over 20 min after adding the extra grains to the parti-gyle. I guess I will wait another few days and see what happens. You recommended pitching more London. I pitched the London in the parti-gyle. So were you saying pitch more in that then rack the IIPA onto it. Just a little confused. Appreciate the help though.

 
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Old 04-25-2012, 12:47 PM   #124
brrman
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Oct 2006
Indianapolis, IN, Indiana
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LOL, I think we are both confused.

I would just wait a couple days. If you still get no movement on the IIPA after that, you need to pitch more yeast to the IIPA. I'm pretty sure you underpitched. Leave the parti as it is.

Brewskie: Glad it turned out great! That picture you posted looks delicious!
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Old 04-26-2012, 09:02 PM   #125
tbright0223
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Jan 2012
Wadsworth, OH
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Ok I tried swirling the carboy and placing it in a warmer space to see if the yeasties would wake back up. I'm gonna take another reading tonight and hopefully the gravity has dropped some. If in fact it doesn't what would be my next best option. Should I make a new starter and pitch more yeast or rack onto my other yeast cake I have the parti gyle on.

 
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Old 04-27-2012, 07:17 PM   #126
smagee
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I've had better success jumpstarting a stuck fermentation by dumping onto an existing yeast cake; re-pitching a starter (of the same yeast) has never had much impact at all for me. Were it me, I'd try racking onto the existing cake first (although as I recall, it's a different strain?) and if that doesn't work, either give in and bottle or pitch some saison yeast instead. 3711 will tear through that like nobody's business, but might get it a bit *too* dry .

 
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Old 04-27-2012, 09:47 PM   #127
tbright0223
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Jan 2012
Wadsworth, OH
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Thanks a lot. In gonna try racking onto the other yeast cake tonight and see how that does. Worst case I will try the saision yeast because I really don't wanna bottle it at 1030.

 
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Old 04-28-2012, 04:04 AM   #128
hopdropper
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bozeman, montana
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so i just tasted my version with 8 oz chocolate malt during the rack to secondary....holy moly...that beer is STRONG. boozy as s**t (my og was around 1.086), hoppier than all get out with a nice roasted backbone. going to need to age this one a bit...kinda sweet, but definitely a winner. going to be hard to let this one sit....

 
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Old 04-29-2012, 02:44 AM   #129
Malric
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Has anyone looked at making a lower alcohol version? I think a 6% version could make a decent session beer. Thoughts on the grain & hop bill adjustments adjustments below?

Batch Size: 5.50 gal
Boil Volume: 6.30 gal Boil Time: 60 min
Brewhouse Efficiency: 68.0 %
Mash temp: 154F

Ingredients Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.9 %
0.75 lb Carafa III (525.0 SRM) Grain 5.6 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.6 %
1.00 oz Magnum [14.00%] (60 min) (First Wort Hop) Hops 47.2 IBU
0.75 oz Magnum [14.00%] (60 min) Hops 32.2 IBU
2.00 oz Amarillo Gold [8.50%] (1 min) Hops 2.2 IBU
0.50 oz Centennial [10.00%] (0 min) Hops -
2.00 oz Amarillo Gold [8.50%] (Dry Hop 5 days) Hops -
2.00 oz Centennial [10.00%] (Dry Hop 5 days) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 2000 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.060 SG
Estimated Final Gravity: 1.014 SG
Bitterness: 81.6 IBU
Estimated Alcohol by Volume: 6.0 %

 
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Old 04-29-2012, 09:34 PM   #130
brrman
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Malric - I would think 80+ IBU might be a tad on the high side for a scaled back version of this. I have had this recipe below sitting around for while but I have never brewed it. This is a non-imperial version of Heavenly Scourge.

You can essentially make any Pale or IPA a black version as long as you get the SRM up to around 30-35, usually 1 lb Carafa III will do it.

Grain
12 lbs - Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.3 %
1 lbs - Carafa III (525.0 SRM) Grain 2 7.3 %
12.0 oz - Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 5.5 %

Hops
1.50 oz Magnum [14.00 %] - Boil 60.0 min (63.7 IBUs)
1.50 oz Amarillo Gold [8.50 %] - Boil 1.0 min (1.7 IBUs)
0.50 oz Centennial [8.80 %] - Boil 0.0 min (0.0 IBUs)
2.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Days (0.0 IBUs)
1.50 oz Centennial [8.80 %] - Dry Hop 5.0 Days (0.0 IBUs)

Other
1.0 pkg American Ale (Wyeast Labs #1056) [1000.00 ml] Yeast 8 -
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -

Est Original Gravity: 1.063 SG Measured Original Gravity: 1.063 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.2 % Actual Alcohol by Vol: 5.7 %
Bitterness: 65.4 IBUs Calories: 215.0 kcal/12oz
Est Color: 34.9 SRM


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